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If you're on the hunt for a delicious dinner that's crispy outside and bursting with plant-based goodness inside, this Vegan Crunchwrap Supreme's got your back. It's loaded with homemade vegan queso, seasoned plant-based ground, crunchy tortilla chips, and heaps of fresh toppings, all snugly wrapped in a golden toasted tortilla. My family keeps asking for it, and it truly transforms Taco Night into the highlight of the week.
I whipped this crunchwrap up to impress some picky eaters, and now even my non-vegan pals ask me for it. The combination of textures and flavors will definitely win you over.
Ingredients
- Homemade vegan queso: or store-bought, this creamy cheese-like sauce's a must for that rich flavor; go for a high-quality or homemade one for the best taste.
- Coconut oil: gives a rich mouthfeel and crisps up the filling; use cold-pressed for a better flavor.
- Plant-based ground: I prefer one with a nice texture and minimal extras.
- Taco seasoning: grab a bold and spicy mix with cumin, chili, and smoked paprika.
- Large 10-inch tortillas: sturdy enough to hold everything together; check they’re fresh so they fold easily.
- Small 5-inch tortillas: or cut a larger one; these help seal the crunchwrap and keep the layers intact.
- Tortilla chips: for that perfect crunch; I favor sturdy, lightly salted ones for the best texture.
- Salsa: pick a fresh or jarred version with a bit of heat.
- Chopped tomatoes: add moisture and juiciness; pick ripe but firm tomatoes for top results.
- Iceberg lettuce: brings a fresh crunch; shred it well for easy folding.
- Fresh cilantro: chopped up for a bright, herby finish.
- Avocados: mashed for creaminess and healthy fats; choose ripe ones for a buttery texture.
- Olive oil: for drizzling to help crisp and brown the tortilla; use mild extra virgin.
Instructions
- Make the Vegan Queso:
- If you’re whipping up your own, prepare the vegan queso first. This gives each crunchwrap those warm, creamy layers.
- Prepare the Plant-Based Ground:
- In a skillet, warm up coconut oil over medium heat. Stir in the plant-based ground and taco seasoning. Cook for around 5 to 7 minutes until it's nicely browned and smells great. Transfer it to a bowl and set aside.
- Prep and Organize Ingredients:
- Wash and slice the tomatoes, shred the lettuce, chop the cilantro, and mash the avocados. Have everything ready so putting it together is quick and easy.
- Assemble the Crunchwrap:
- Place a large tortilla flat on your workspace. Add a generous scoop of vegan queso in the middle, leaving room at the edges for folding. Layer the plant-based ground, tortilla chips, salsa, chopped tomatoes, lettuce, cilantro, and mashed avocado on top.
- Seal the Crunchwrap:
- Put the small tortilla or a quarter of a large one over the filling. Fold the big tortilla’s edges up and over the center, working your way around to create a sealed wrap.
- Toast the Crunchwrap:
- In a clean skillet, heat your olive oil over medium heat. When it’s hot, carefully place the crunchwrap seam-side down. Cook for about 2 to 3 minutes until the bottom turns golden and crispy. Flip and cook the opposite side until it's evenly golden.
- Serve and Repeat:
- If you want, slice the crunchwrap in half. Serve right away with extra salsa or avocado. Go through the steps again to make and cook the remaining crunchwraps.
The homemade vegan queso steals the show for me. Its creamy taste makes every bite luxurious and satisfying. My kids enjoy having their own little area to pile on their favorite fillings, turning meal prep into a fun family activity.
Storage Tips
Crunchwraps are best eaten fresh, but you can keep leftovers in the fridge wrapped tightly in foil or a container for up to 2 days. Reheat them in a skillet instead of the microwave to restore that crunch. You can prep the fillings ahead of time, making assembly and cooking super quick when you're busy.
Ingredient Substitutions
If you can't find homemade vegan queso, grab your favorite store-bought kind or a cashew cheese spread for something similar. If plant-based ground's hard to find, use lentils, black beans, or crumbled taco-flavored tofu instead. Swap out iceberg lettuce for romaine or chopped spinach, and choose any salsa you like.
Serving Suggestions
Pair these with extra salsa, guacamole, or a dollop of vegan sour cream. On the side, I enjoy Mexican rice, refried beans, or just a simple salad. They also make for a hearty snack after school or a convenient lunch.
Cultural and Seasonal Adaptations
While crunchwraps draw inspiration from Tex-Mex fast food, feel free to get creative and seasonal. Replace tomatoes and lettuce with roasted squash or sautéed peppers in the colder months. In summer, consider adding fresh corn or grilled zucchini.
I've made these for potlucks and weeknight dinners, and friends and family always want the details. Try them for your next Taco Tuesday, and enjoy this crunchy plant-based twist that everyone will rave about.
Common Recipe Questions
- → What plant-based ground works best for this dish?
Any store-bought or homemade plant-based ground works nicely. Go for options that deliver a savory, beefy taste for best results.
- → Can I use store-bought vegan queso instead of homemade?
Yep, both choices are awesome. Store-bought is convenient, while homemade lets you get creative with flavor and texture.
- → How do I keep the crunchwrap from falling apart?
Keep the filling light, and fold the edges snugly over the smaller tortilla on top. Start by searing seam-side down to help seal it.
- → What are great toppings or variations for this wrap?
Consider adding jalapeños, pickled onions, or black beans for extra flavor and protein. Serve with additional salsa or vegan sour cream.
- → Can these wraps be made ahead of time?
They taste best fresh, but you can prep the ingredients beforehand. Assemble and crisp them up right before serving for the best crunch.
- → Do I need a special pan to cook them?
No special tools are required—just a large, flat skillet or pan to evenly crisp the wraps on both sides.